Chocolate Thumbprint Cookies Recipe delivers buttery shortbread edges with a soft, fudgy center and a glossy pool of chocolate that sets just enough to hold its shape. It suits holiday trays, bake sales, or weeknight cravings, and you can finish a batch in about 35 minutes from start to munching. I baked these after a snow day once, and my kid gave the chocolate puddles a very serious taste-test.
Chocolate Thumbprint Cookies Recipe
Chocolate Thumbprint Cookies Recipe uses one bowl, pantry staples, and a simple ganache. The dough comes together fast, and you do not need chill time for most kitchens. You press the centers with a measuring spoon, so every cookie looks bakery-level with zero drama.
You can swap the ganache for Nutella or jam if the clock runs tight. A cookie scoop keeps portions even, and a quick re-press after baking guarantees deep wells for lots of chocolate.
Ingredients You Need
- Unsalted butter, 1 cup, softened to cool room temp. If you only have salted butter, reduce the added salt to a pinch.
- Granulated sugar, 3/4 cup, plus extra for rolling if you like a crackly edge.
- Light brown sugar, 1/4 cup, packed, for a hint of caramel flavor.
- Large egg yolk, 1. The yolk keeps the crumb tender.
- Vanilla extract, 2 teaspoons. Use pure vanilla for the best aroma.
- All-purpose flour, 1 2/3 cups, spooned and leveled. A 1:1 gluten-free baking blend with xanthan gum also works.
- Dutch-process cocoa powder, 1/3 cup. Natural cocoa works, but Dutch gives deeper color and flavor. I like Ghirardelli or Guittard.
- Fine sea salt, 1/2 teaspoon.
- Milk, 1 tablespoon, optional if the dough looks dry.
- Optional coatings: 1/2 cup granulated sugar or 1/2 cup very finely chopped pecans or walnuts.
- For the chocolate filling: 6 ounces semisweet chocolate chips or chopped bar, 60 to 62 percent; 1/3 cup heavy cream; 1 teaspoon unsalted butter or 1 teaspoon light corn syrup for shine; pinch of salt.
- Shortcut options: Nutella, dulce de leche, or raspberry jam work as quick centers if you skip ganache.
Equipment
- Mixing bowl and hand mixer or a stand mixer with paddle.
- Measuring cups and spoons, plus a 1/2 teaspoon measure for the wells.
- Sheet pans lined with parchment.
- Small cookie scoop, about 1 tablespoon size.
- Small saucepan or microwave-safe bowl for the ganache.
- Wire rack.
How to Make Chocolate Thumbprint Cookies
- Prep: 15 minutes
- Cook: 10 to 12 minutes per batch
- Total: about 35 minutes
- Heat the oven to 350°F. Line two sheet pans with parchment.
- Beat the softened butter, granulated sugar, and brown sugar on medium speed until creamy and light, about 2 minutes. Scrape the bowl.
- Mix in the egg yolk and vanilla until smooth. Keep the mixer on low to avoid overbeating.
- Whisk the flour, cocoa, and salt in a separate bowl. Add the dry mix to the wet mix and blend on low until the dough looks cohesive.
- If the dough seems crumbly, add the milk and mix just until it gathers. Let the dough rest 5 minutes so the cocoa hydrates.
- Scoop 1 tablespoon portions and roll into smooth balls. Roll in granulated sugar or finely chopped nuts if you want extra texture.
- Space the dough balls 2 inches apart on the sheet. Press a deep well in each with a 1/2 teaspoon measure or your thumb.
- Bake for 8 minutes. Pull the pan, re-press the centers with the same spoon to deepen the wells, and return to the oven.
- Bake 2 to 4 minutes more until the edges look set and matte but not dry. Move the cookies to a wire rack to cool.
- Make the ganache while the cookies cool. Heat the cream until steaming, then pour it over the chocolate in a heatproof bowl.
- Let it sit 1 minute, then stir from the center until smooth. Stir in the butter and a pinch of salt for shine and balance.
- Spoon or pipe the warm ganache into the wells. Let the chocolate set at room temp for 30 to 45 minutes, or chill 10 minutes for a quicker set.
Tips & Common Mistakes
- Measure flour and cocoa by weight or spoon and level to avoid dry dough.
- Use cool room temp butter that yields to a press but does not look greasy. Over-soft butter makes cookies spread.
- Re-press the wells mid-bake for generous centers and tidy edges.
- Do not overbake. Pull the cookies when edges set and surfaces look dry but still feel soft.
- Keep the dough balls uniform with a scoop so they bake evenly.
- Heat cream to steaming, not boiling, for smooth ganache that does not split.
- If the ganache looks dull or thick, stir in a teaspoon of warm cream to loosen it.
- Work on one sheet at a time in the center rack for consistent heat.
Variations I’ve Tried
- Mocha thumbprints: add 1 teaspoon espresso powder to the dough and use dark chocolate for the center.
- Peanut butter twist: swap the ganache for melted milk chocolate mixed with 2 tablespoons peanut butter.
- Peppermint: add 1/4 teaspoon peppermint extract to the ganache and top with a whisper of crushed candy cane.
- Caramel sea salt: fill with thick dulce de leche or soft caramel and finish with flaky salt.
- Black-and-white: fill chocolate cookies with white chocolate ganache and a little vanilla.
How to Serve Chocolate Thumbprint Cookies
Serve these chocolate thumbprint cookies at room temp so the ganache turns silky and the edges stay crisp. Pair with cold milk, a cappuccino, or a fruity tea to cut the richness. For a dessert board, add fresh berries and salted nuts for contrast. Warm a cookie for 10 seconds in the microwave if you want a molten center.
Make-Ahead
- Store at room temp in an airtight container up to 4 days. Separate layers with parchment to protect the centers.
- Refrigerate for up to 1 week. Let cookies sit 15 minutes at room temp before serving.
- Freeze unbaked dough balls up to 2 months. Press wells before freezing, then bake from frozen at 350°F and add 1 to 2 minutes.
- Freeze baked, unfilled cookies up to 2 months. Thaw at room temp, then fill with fresh ganache.
- To refresh texture, warm cookies on a sheet pan at 300°F for 3 to 4 minutes. Avoid long microwave bursts that can make the centers oily.
Nutrition Information
Per cookie, about 150 to 170 calories, 10 g fat, 16 g carbs, 2 g protein, 1 g fiber, and 80 mg sodium based on a 24-cookie yield with ganache centers. Actual numbers vary by brand, coating, and size. For a smaller cookie scoop, plan on a few fewer calories and a higher yield.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually add the flour and salt, mixing until just combined to form a soft dough.
- Roll tablespoon-sized portions of dough into balls and place on the prepared baking sheet.
- Use your thumb to press an indentation into the center of each ball.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet.
- While the cookies are cooling, melt the chocolate chips and heavy cream together in a microwave-safe bowl until smooth.
- Spoon the chocolate filling into the thumbprints of each cooled cookie.
- Allow chocolate to set before serving.